Name: Sushi Burritos
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 2
Ingredients: 2 cups cold cooked sushi rice; 1.5 tablespoons unseasoned rice vinegar; 1 teaspoon white sugar; 0.25 teaspoon kosher salt; 2 sheets toasted nori (dry seaweed); 3 tablespoons sriracha mayonnaise; 0.5 small avocado, thinly sliced; 1 cucumber, cut into matchsticks; 0.25 cup matchstick carrots; 2 tablespoons radish matchsticks; 1 ounce smoked salmon, thinly sliced; 1 ounce cream cheese

Sushi Burritos

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A sushi burrito isn't authentic sushi by any means, but it tastes just like those sushi rolls you find at sushi restaurants. The combination of sweet sushi rice, smoked salmon, crunchy veggies, spicy mayo, and salty nori taste great! Slice the burrito into sushi-portioned sizes and serve with traditional pickled ginger, wasabi, and soy sauce for a delicious appetizer.

Submitted by Marianne Williams

Updated on July 25, 2024

Prep Time:

25 mins

Cook Time:

5 mins

Total Time:

30 mins

Servings:

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Ingredients

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Original recipe (1X) yields 2 servings

2 cups cold cooked sushi rice
1 ½ tablespoons unseasoned rice vinegar
1 teaspoon white sugar
¼ teaspoon kosher salt
2 sheets toasted nori (dry seaweed)
3 tablespoons sriracha mayonnaise
½ small avocado, thinly sliced
1 cucumber, cut into matchsticks
¼ cup matchstick carrots
2 tablespoons radish matchsticks
1 ounce smoked salmon, thinly sliced
1 ounce cream cheese

Directions

Place sushi rice in a medium bowl. Combine vinegar, sugar, and salt in a small saucepan and bring to a simmer over medium heat. Stir until sugar and salt have dissolved, about 1 minute. Pour vinegar mixture over sushi rice and mix to combine. Set aside.
Place each nori sheet onto a piece of parchment paper on a clean work surface. Top each sheet with 1 cup sushi rice, pressing to create an even layer, leaving 1 inch exposed at the bottom of the sheet and 1/2 inch exposed on the sides and top. Spread 1 ½ tablespoons mayonnaise lengthwise down the middle of the rice. Top each with 1/4 cup avocado slices, 1/4 cup cucumber, 2 tablespoons carrot, 1 tablespoon radish, 1/2 ounce smoked salmon slices, and 1/2 ounce cream cheese. Make sure all ingredients run down the length of the mayonnaise in the center of each burrito.
Wet fingers with a little bit of water and spread on the bottom of each nori sheet. Using parchment paper, tightly roll the bottom of each nori sheet up over salmon, cream cheese, and vegetables, and continue rolling until completely sealed. Use parchment paper to press and ensure roll is tight. Discard parchment paper and slice sushi burritos in half on a diagonal. Serve immediately.

Cook’s Note

Sushi rice is very readily available these days! I rinsed and cooked my own, but if you happen to have some sticky rice leftovers, that'd make this a breeze.

You can use thinly sliced sushi-grade tuna instead of smoked salmon.

Using the parchment in place of a traditional bamboo sushi mat worked really well.

Nutrition Facts (per serving)

525	Calories
26g	Fat
66g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 525
% Daily Value *
Total Fat 26g	33%
Saturated Fat 7g	33%
Cholesterol 26mg	9%
Sodium 601mg	26%
Total Carbohydrate 66g	24%
Dietary Fiber 6g	20%
Total Sugars 5g
Protein 10g	20%
Vitamin C 10mg	11%
Calcium 42mg	3%
Iron 4mg	20%
Potassium 493mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Sushi Burritos

Ingredients

Directions

Cook’s Note

Nutrition Facts (per serving)

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